Enzymolysis of Fermented Corn Meal to Prepare Natural Umami Flavoring

LU Huifang; SHANGGUAN Lingling; XIA Huili; SONG Qingyi; LI Pei; LI Ku; CHEN Xiong; DAI Jun

doi:10.13386/j.issn1002-0306.2021120159

Volume 43 Issue 17

Aug. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(17): 158-166. > DOI: 10.13386/j.issn1002-0306.2021120159

LU Huifang, SHANGGUAN Lingling, XIA Huili, et al. Enzymolysis of Fermented Corn Meal to Prepare Natural Umami Flavoring[J]. Science and Technology of Food Industry, 2022, 43(17): 158−166. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120159.

Citation:

PDF (3305 KB)

Enzymolysis of Fermented Corn Meal to Prepare Natural Umami Flavoring

1.
School of Bioengineering and Food Science, Hubei University of Technology, Hubei Collaborative Innovation Center of Industrial Fermentation, Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), Wuhan 430068, China
2.
Angela Yeast Co., Ltd., Hubei Key Laboratory of Yeast Function, Yichang 443000, China

More Information

Received Date: December 15, 2021
Available Online: July 03, 2022

Graphical Abstract

Abstract

Abstract

In this study, corn meal was fermented by Corynebacterium glutamicum to produce a new natural flavoring materia. Firstly, the enzymatic hydrolysis process of corn meal was optimized by single factor experiment and orthogonal experiment. Then, the fermentation conditions of C. glutamicum GL-6 were optimized at shaking flask level to determine the best nitrogen source and content and the best addition amount of corn meal enzymolysis solution. Then verification was carried out at the level of 20 L fermenter. 5% Maltodextrin was added into the supernatant of fermentation broth and spray dried to obtain the umami sample. Finally, the composition of the sample was detected and evaluated. The results showed that the optimal enzymatic hydrolysis conditions were solid-liquid ratio 1:4, enzyme dosage 1%, temperature 90 ℃, time 3 h, under which the enzymatic hydrolysis degree DE value reached 60.84%. The optimal nitrogen source for glutamate production by C. glutamicum GL-6 fermentation was yeast extract FIG12LS 30 g/L, and the optimal addition amount of corn meal hydrolysate was 50%（v/v）. The content of MJ glutamate was 43.9 g/100 g, and the total content of amino acid was 44.8 g/100 g, which increased by 24.0% and 23.4%, respectively, compared with that of CK without corn meal enzymolysis fermentation. In addition, sample MJ was rich in nutty and coffee-flavored pyrazines. Compared with sample CK, its umami content and nutritional value were improved, and its flavor was richer. This study provides a new idea for the production of umami flavoring by fermentation of natural plant materials and improves the market competitiveness of the product.
- natural umami,
- glutamate,
- corn meal,
- enzymatic hydrolysis,
- fermentation,
- orthogonal optimization

FullText(HTML)

References (30)

References

[1]	孟鸿菊, 杨坚. 功能性鲜味剂的最新研究进展[J]. 中国食品添加剂,2007(1):109−113. [MENG H J, YANG J. The research progresses of functional fresh taste medicinal preparation[J]. China Food Additives,2007(1):109−113. doi: 10.3969/j.issn.1006-2513.2007.01.025 MENG H J, YANG J. The research progresses of functional fresh taste medicinal preparation[J]. China Food Additives, 2007(1): 109-113. doi: 10.3969/j.issn.1006-2513.2007.01.025
[2]	周爱梅. 增味剂的应用及发展[J]. 农产品加工,2009(8):10−11. [ZHOU A M. Application and development of flavor enhancers[J]. Agricultural Processing,2009(8):10−11. ZHOU A M. Application and development of flavor enhancers[J]. Agricultural Processing, 2009(8): 10-11.
[3]	田斌, 朱振宝. 食品增味剂及其发展前景[J]. 食品研究与开发,2007(11):175−177. [TIAN B, ZHU Z B. The development of food flavor enhancer[J]. Food Research and Development,2007(11):175−177. doi: 10.3969/j.issn.1005-6521.2007.11.053 TIAN B, ZHU Z B. The development of food flavor enhancer[J]. Food Research and Development, 2007(11): 175-177. doi: 10.3969/j.issn.1005-6521.2007.11.053
[4]	黄继红, 蔡凤英, 关丹, 等. 中国味精工业100年综述[J]. 中国调味品,2020,45(3):167−171. [HUANG J H, CAI F Y, GUAN D, et al. A review of monosodium glutamate industry in China in the past 100 years[J]. China Condiment,2020,45(3):167−171. doi: 10.3969/j.issn.1000-9973.2020.03.034 HUANG J H, CAI F Y, GUAN D, et al. A review of monosodium glutamate industry in China in the past 100 years[J]. China Condiment, 2020, 45(3): 167-171. doi: 10.3969/j.issn.1000-9973.2020.03.034
[5]	户红通, 徐达, 徐庆阳, 等. 谷氨酸清洁发酵工艺研究[J]. 中国酿造,2018,37(10):51−56. [HU H T, HU D, XU Q Y, et al. Study on clean fermentation process of glutamic acid[J]. China Brewing,2018,37(10):51−56. doi: 10.11882/j.issn.0254-5071.2018.10.010 HU H T, HU D, XU Q Y, et al. Study on clean fermentation process of glutamic acid[J]. China Brewing, 2018, 37(10): 51-56. doi: 10.11882/j.issn.0254-5071.2018.10.010
[6]	郇月伟, 董吉子, 董力青, 等. 谷氨酸生产提取工艺的改进研究[J]. 发酵科技通讯,2013,42(1):44−45. [HUAN Y W, DONG J Z, DONG L Q, et al. Improvement of extraction technology for glutamic acid production[J]. Fermentation Technology Newsletter,2013,42(1):44−45. doi: 10.3969/j.issn.1674-2214.2013.01.014 HUAN Y W, DONG J Z, DONG L Q, et al. Improvement of extraction technology for glutamic acid production[J]. Fermentation Technology Newsletter, 2013, 42(1): 44-45. doi: 10.3969/j.issn.1674-2214.2013.01.014
[7]	范玉和. 关于谷氨酸提取的不同工艺思路[J]. 发酵科技通讯,2012,41(4):19−20. [FANG Y H. Different technological ideas about extraction of glutamic acid[J]. Fermentation Technology Newsletter,2012,41(4):19−20. doi: 10.3969/j.issn.1674-2214.2012.04.006 FANG Y H. Different technological ideas about extraction of glutamic acid[J]. Fermentation Technology Newsletter, 2012, 41(4): 19-20. doi: 10.3969/j.issn.1674-2214.2012.04.006
[8]	吴丽娟. 玉米皮膳食纤维粉质特性的研究及其片剂的研制[D]. 长春: 吉林农业大学, 2011 WU L J. Study on farinograph properties of corn spermoderm dietary fiber and preparation of its tablet[D]. Changchun: Jilin Agricultural University, 2011.
[9]	邢荣平, 黄欣, 焦建伟. 对我国玉米种业发展的思考[J]. 农业与技术,2018,38(15):156−157. [XING R P, HUANG X, JIAO J W. Thinking about the development of corn seed industry in China[J]. Agriculture and Technology,2018,38(15):156−157. XING R P, HUANG X, JIAO J W. Thinking about the development of corn seed industry in China[J]. Agriculture and Technology, 2018, 38(15): 156-157.
[10]	IN M, KIM D C, CHAE H J. Downstream process for the production of yeast extract using brewer's yeast cells[J]. Biotechnology and Bioprocess Engineering,2005,10(1):85−90. doi: 10.1007/BF02931188
[11]	张晓桐, 朱萌, 毛志海, 等. 酵母抽提物提取工艺及应用的研究进展[J]. 中国调味品,2019,44(2):160−163. [ZHANG X T, ZHU M, MAO Z H, et al. Research on extraction process and application of yeast extracts[J]. China Condiment,2019,44(2):160−163. doi: 10.3969/j.issn.1000-9973.2019.02.036 ZHANG X T, ZHU M, MAO Z H, et al. Research on extraction process and application of yeast extracts[J]. China Condiment, 2019, 44(2): 160-163. doi: 10.3969/j.issn.1000-9973.2019.02.036
[12]	朱曼利, 郭会明, 洪厚胜, 等. 酵母抽提物的研究概况[J]. 中国调味品,2017,42(2):175−180. [ZHU M L, GUO H M, HONG H S, et al. Research overview on yeast extract[J]. China Condiment,2017,42(2):175−180. doi: 10.3969/j.issn.1000-9973.2017.02.039 ZHU M L, GUO H M, HONG H S, et al. Research overview on yeast extract[J]. China Condiment, 2017, 42(2): 175-180. doi: 10.3969/j.issn.1000-9973.2017.02.039
[13]	ALIM A, SONG H, LIU Y, et al. Flavour-active compounds in thermally treated yeast extracts[J]. Journal of the Science of Food and Agriculture,2018,98(10):3774−3783. doi: 10.1002/jsfa.8891
[14]	李杨, 吴慧, 马丽媛, 等. 基于响应曲面法的玉米粉复合酶解工艺优化研究[J]. 粮食与油脂,2021,34(7):123−127. [LI Y, WU H, MA L Y, et al. Optimization of corn flour compound enzymatic hydrolysis technology based on response surface methodology[J]. Grains and Oils,2021,34(7):123−127. doi: 10.3969/j.issn.1008-9578.2021.07.031 LI Y, WU H, MA L Y, et al. Optimization of corn flour compound enzymatic hydrolysis technology based on response surface methodology[J]. Grains and Oils, 2021, 34(7): 123-127. doi: 10.3969/j.issn.1008-9578.2021.07.031
[15]	赵凯, 许鹏举, 谷广烨. 3, 5-二硝基水杨酸比色法测定还原糖含量的研究[J]. 食品科学,2008(8):534−536. [ZHAO K, XU P J, GU G Y. Study on determination of reducing sugar content using 3, 5-dinitrosalicylic acid method[J]. Food Science,2008(8):534−536. doi: 10.3321/j.issn:1002-6630.2008.08.127 ZHAO K, XU P J, GU G Y. Study on determination of reducing sugar content using 3, 5-dinitrosalicylic acid method[J]. Food Science, 2008(8): 534-536. doi: 10.3321/j.issn:1002-6630.2008.08.127
[16]	张金露, 吴涛, 唐艳. 生物传感仪-除NH₄⁺法测定发酵液中L-谷氨酸含量的研究[J]. 中国食品添加剂,2021,32(1):86−91. [ZHANG J L, WU T, TANG Y. Study on determination of L-glutamic acid by biosensor removing NH₄⁺ method[J]. China Food Additives,2021,32(1):86−91. ZHANG J L, WU T, TANG Y. Study on determination of L-glutamic acid by biosensor removing NH₄⁺ method[J]. China Food Additives, 2021, 32(1): 86-91.
[17]	李汴生, 卢嘉懿, 阮征. 植物乳杆菌发酵不同果蔬汁风味品质研究[J]. 农业工程学报,2018,34(16):293−299. [LI B S, LU J N, RUAN Z. Favor quality of different fruit and vegetable juices fermented by Lactobacillus plantarum[J]. Transactions of the Chinese Society of Agricultural Engineering,2018,34(16):293−299. doi: 10.11975/j.issn.1002-6819.2018.19.037 LI B S, LU J N, RUAN Z. Favor quality of different fruit and vegetable juices fermented by Lactobacillus plantarum[J]. Transactions of the Chinese Society of Agricultural Engineering, 2018, 34(16): 293-299. doi: 10.11975/j.issn.1002-6819.2018.19.037
[18]	CORONEL-DELGADO A Y, CIRO-VELÁSQUEZ H J, RESTREPO-MOLINA D A. Spray drying of liquid extracts of curcumin: process performance and product quality properties[J]. Ingenieria y Competividad,2017,19(1):229−239.
[19]	刘军. 食品中蛋白质凯氏定氮法测定比较[J]. 食品安全导刊,2021(12):147, 149. [LIU J. Comparison of protein determination in food by Kjeldahl nitrogen determination[J]. China Food Safety,2021(12):147, 149. doi: 10.16043/j.cnki.cfs.2021.12.081 LIU J. Comparison of protein determination in food by Kjeldahl nitrogen determination[J]. China Food Safety, 2021(12): 147, 149. doi: 10.16043/j.cnki.cfs.2021.12.081
[20]	刘娜, 邓莉, 张俊杰. 顶空固相微萃取-气相色谱质谱-嗅闻法测定不同品牌红腐乳挥发性风味物质[J]. 中国调味品,2017,42(7):146−151, 155. [LIU N, DENG L, ZHANG J J. Analysis of volatile flavor compounds in red preserved bean curd with different brands by headspace solid phase micro-extraction and gas chromatography-olfactometry-mass spectrometry[J]. China Condiment,2017,42(7):146−151, 155. doi: 10.3969/j.issn.1000-9973.2017.07.032 LIU N, DENG L, ZHANG J J. Analysis of volatile flavor compounds in red preserved bean curd with different brands by headspace solid phase micro-extraction and gas chromatography-olfactometry-mass spectrometry[J]. China Condiment, 2017, 42(7): 146-151, 155. doi: 10.3969/j.issn.1000-9973.2017.07.032
[21]	KIM Y, KIM E, SON H J, et al. Identification of a key umami-active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking[J]. Food Chemistry,2017,233:256−262. doi: 10.1016/j.foodchem.2017.04.123
[22]	CHAO Z. Study on the reuse process of hydrolysate from γ-polyglutamic acid fermentation residues[J]. Arabian Journal of Chemistry,2021(14):103145.
[23]	CHAVAN S. Optimization of enzymatic hydrolysis of bamboo biomass for enhanced saccharification of cellulose through Taguchi orthogonal design[J]. Journal of Environmental Chemical Engineering,2021,9(1):104807. doi: 10.1016/j.jece.2020.104807
[24]	刘小德. 耐温谷氨酸棒杆菌F343发酵谷氨酸的研究[D]. 无锡: 江南大学, 2010 LIU X D. Study on the L-glutamate fermentation by the Corynebacteria glutamicum F343 of temneratnre tolerance[D]. Wuxi: Jiangnan University, 2010.
[25]	乔郅钠, 徐美娟, 龙梦飞, 等. TCA循环关键节点对L-谷氨酸合成的影响[J]. 生物工程学报,2020,36(10):2113−2125. [QIAO Z N, XU M J, LONG M F, et al. Effect of key notes of TCA cycle on L-glutamate production[J]. Chinese Journal of Biotechnology,2020,36(10):2113−2125. doi: 10.13345/j.cjb.200038 QIAO Z N, XU M J, LONG M F, et al. Effect of key notes of TCA cycle on L-glutamate production[J]. Chinese Journal of Biotechnology, 2020, 36(10): 2113-2125. doi: 10.13345/j.cjb.200038
[26]	CHEN Z. Effects of fermentation with Lactiplantibacillus plantarum GDM1.191 on the umami compounds in shiitake mushrooms (Lentinus edodes)[J]. Food Chemistry,2021,364:130789.
[27]	郭媛, 王丽娟, 邱婷, 等. L-丙氨酸在食品工业中的应用潜力[J]. 中国调味品,2017,42(7):177−180. [GUO Y, WANG L J, QIU T, et al. Application potential of L-alanine in food industry[J]. China Condiment,2017,42(7):177−180. doi: 10.3969/j.issn.1000-9973.2017.07.039 GUO Y, WANG L J, QIU T, et al. Application potential of L-alanine in food industry[J]. China Condiment, 2017, 42(7): 177-180. doi: 10.3969/j.issn.1000-9973.2017.07.039
[28]	GOH K M, LAI O M, ABAS F, et al. Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce[J]. Food Chemistry,2017,215:200−208. doi: 10.1016/j.foodchem.2016.07.146
[29]	LEI Y, XIE S, GUAN X, et al. Methoxypyrazines biosynthesis and metabolism in grape: A review[J]. Food Chemistry,2018,245:1141−1147. doi: 10.1016/j.foodchem.2017.11.056
[30]	YAN Y, CHEN S, HE Y, et al. Quantitation of pyrazines in Baijiu and during production process by a rapid and sensitive direct injection UPLC-MS/MS approach[J]. Food Science & Technology,2020,128:109371.

[1]	PENG Xuyang, CHEN Junran, CUI Hanyuan, HU Liwu, ZHANG Zidi, ZHU Xingyu, CHEN Cunkun. Volatile Substances of Different Hosts of Cistanche deserticola in Xinjiang Based on GC-IMS[J]. Science and Technology of Food Industry, 2024, 45(9): 272-279. DOI: 10.13386/j.issn1002-0306.2023050230
[2]	KAN Jintao, WANG Yuanyuan, SONG Fei, ZHANG Jianguo, ZHANG Yufeng. Effect of Frozen Periods on Volatile Flavor Compounds of Coconut Water Based on GC-IMS and Chemometrics Analysis[J]. Science and Technology of Food Industry, 2023, 44(19): 329-335. DOI: 10.13386/j.issn1002-0306.2022110273
[3]	YAN Chen, ZHANG Yunbin, XU Qijie, ZHOU Xuxia, DING Yuting, WANG Wenjie. Effect of Storage Positions on the Volatile Flavor Compounds (VFCs) of Paddy Rice through Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) Analysis[J]. Science and Technology of Food Industry, 2023, 44(17): 375-382. DOI: 10.13386/j.issn1002-0306.2022120073
[4]	Bingkun YANG, Ning JU, Yuhong DING, Rong GUO, Mianhong GONG. Characterization of Volatile Flavors of Fermented Sea-buckthorn Yoghurt Using Gas Chromatography-Ion Mobility Spectroscopy[J]. Science and Technology of Food Industry, 2023, 44(13): 308-315. DOI: 10.13386/j.issn1002-0306.2022080120
[5]	LIU Lili, YANG Hui, JING Xiong, ZHANG Yafang, XU Chen, YAN Zongke, QI Yaohua. Analysis of Volatile Compounds in Aged Fengxiang Crude Baijiu Based on GC-MS and GC-IMS[J]. Science and Technology of Food Industry, 2022, 43(23): 318-327. DOI: 10.13386/j.issn1002-0306.2022040054
[6]	LUO Yang, FENG Tao, WANG Kai, LI Dejun, MENG Xianle, SHI Mingliang, WANG Liang. Analysis of Difference Volatile Organic Compounds in Passion Fruit with Different Maturity via GC-IMS[J]. Science and Technology of Food Industry, 2022, 43(15): 321-328. DOI: 10.13386/j.issn1002-0306.2021120148
[7]	ZHANG Minmin, LU Yanxiang, ZHAO Zhiguo, CUI Li, YAN Huijiao, WANG Xiao, ZHAO Hengqiang. Rapid Discrimination of Different Years of Brewing Liquor by Gas Chromatography-Ion Mobility Spectroscopy Combined with Chemometrics Method[J]. Science and Technology of Food Industry, 2021, 42(14): 226-232. DOI: 10.13386/j.issn1002-0306.2020080205
[8]	Hang YIN, Wenhong ZHOU, Yunxia BAI, Xiaoling LIU. Analysis of the Flavor of Guangxi Luosi-Noodle and Luosi-Hot-Pot by Electronic Nose and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS)[J]. Science and Technology of Food Industry, 2021, 42(9): 281-288. DOI: 10.13386/j.issn1002-0306.2020070197
[9]	Wensheng YAO, Shuangyu MA, Yingxuan CAI, Dengyong LIU, Mingcheng ZHANG, Hao ZHANG. Analysis of Volatile Flavor Substances in Mutton Shashlik Based on GC-IMS Technology[J]. Science and Technology of Food Industry, 2021, 42(8): 256-263. DOI: 10.13386/j.issn1002-0306.2020060339
[10]	GUO Mei-juan, CHAI Chun-xiang, LU Xiao-xiang, WANG Tian, FAN Hou-qin. Development and applications of HS-SPME-GC-MS technology on detection of volatile flavor components in aquatic product[J]. Science and Technology of Food Industry, 2014, (09): 368-371. DOI: 10.13386/j.issn1002-0306.2014.09.072

Supplements (0)

Cited By

Cited by

Periodical cited type(13)

1.	陈品文，杨贵先，蒲成伟，周立，杨贵川，唐明双，刘建中，祝正林. 南充辣木主要病虫害发生规律及其防控措施. 农技服务. 2024(03): 68-71 .
2.	雷福红，龙继明，张祖兵，段波，马志亮，李海泉，赵春攀. 辣木茎叶、籽、果荚营养成分及提取物抗氧化活性研究. 中国食品添加剂. 2024(07): 40-45 .
3.	张玲玲，黄幼霞，林水花，张文州，吴新泉. 辣木叶干粉制备工艺中添加载体及干燥技术研究. 东南园艺. 2024(06): 505-511 .
4.	杨卓凡，宣攒威，罗浩鑫，郑智彬，朱锦鸿，周红祖，黄庆宝，余惠旻. 辣木叶及其有效成分抗高脂血症药理作用研究进展. 药物评价研究. 2023(04): 911-916 .
5.	何至杭，刘丽，彭钟通，陈轶群，王艺颖，刘悦，曾曙才，莫其锋. 水氮耦合对辣木幼苗根系形态特征的影响. 广西植物. 2023(05): 936-946 .
6.	张玉雯，蔡明，王福军，刘彦培，刘建勇，黄必志. 辣木作为蛋白饲料在家养动物饲喂上的应用进展. 草学. 2023(02): 66-77 .
7.	陈冰冰，欧颖仪，叶灏铎，金昶言，梁兴唐，尹艳镇，郑韵英，曹庸，苗建银. 富硒辣木叶蛋白ACE抑制肽的酶解工艺优化及活性研究. 食品工业科技. 2022(03): 1-9 . 本站查看
8.	余芳，汪洪涛，郑梦瑶，朱龙龙. 辣木茶多酚提取工艺优化及其体外抗氧化活性. 农产品加工. 2022(07): 24-28+34 .
9.	张明晓，李化，陈娜，向俊洁，林路洁，李志勇，杨滨. 一测多评法同时测定辣木叶中硫苷及黄酮类成分的含量. 中国中药杂志. 2022(12): 3285-3294 .
10.	张欣，周天天，孔祥辉，姜威，候杨. 黑木耳辣木叶复合压片糖果生产工艺研究. 中国食物与营养. 2022(11): 15-18 .
11.	付饶，张明烁，彭华胜，张子隽，李皓月，宋坪，黄秀兰，李志勇. 柬埔寨常用药用植物资源的整理与研究. 中国现代中药. 2022(12): 2322-2334 .
12.	岑忠用，苏江，高丽霞，吕丽娥，黄喜苗. 响应面优化辣木叶游离氨基酸的提取工艺. 饲料研究. 2021(11): 85-89 .
13.	Chidvilaphone Saythong，李家明，张玉鹏，唐燕飞，韦宗海，刘举祥，杨膺白，李梦梅. 发酵辣木叶对广西麻鸡生长性能、屠宰性能和肉品质的影响. 饲料研究. 2021(16): 20-24 .